Thai PineApple FriedRice

At last i am here with my AFAM for pineapple. I ever thought i could make it this time. This is my very first entry for the AFAM. Juicy pineapples who doesn’t love them. This yellow tropical fuit some say it signifies new begining, a great source of vitamn C. This is one fruit i love , like anything from this gojju, raita and now this is also on the list pineapple fried rice.

Everytime i went out to eat with my colleagues being a vegetarian i was always left with little choice. Once during our regular seminars we had to lunch in a Thai restuarant, hmm looking at the menu i scrolled a few pages then i was only left with the dessert which very inviting. My colleagues suggested collegues and helped me to instruct the waiter to prepare vegetarian pineapple fried rice which was had a very nice aroma with the fried onions, from that day onwards i just loved this fried rice. Maheswari from Beyond the Usual is hosting this event.

 All you need

1 pineapple

Rice – 1 cup (used basmati)

Ghee/oil – 1 tbsp

spring onions – 3 stems

garlic pods – 4

green chillies – 2

cashews – 20-25

raisins – 2 tbsp

peas – 1 cup

soy sauce – 1 tbsp

carrot grated – 1 cup

sambhar powder – 2tsp

fresh coriander

salt and sugar to taste

Lets start

• soak rice for half an hour and pressure cook.

• remove pulp from half of the pineapple and reserve the pulp for rice

• cut pineapple to small chunks to one cup

• Fry garlic, chillies and onions until translucent

• Add cashews, carrot, peas , sambhar powder and soy sauce fry for a minute

• Add rice, pineapple, raisins and fry on high flame, at this time add some yellow color sugar and salt if required

• Garnish with coriander and spring onions

Recipesource: Thaifood.About.com

Amte(Bimbal) Kayi Pineapple Amti/KayiRasa/Gojju

All you need

Amte kayi – 4-5

Pineapple/Bittergaurd/lady finger – 1 cup cut to chunks like for sambhar

seseme seeds – 2 tbsp

chana dhall/thoor dhall – 2 tbsp

dried chilli – 5-6

jaggery – 2 tbsp

jeera – 1 tsp

methi seeds – 1tsp

salt to taste

 

Fry seseme seeds, chana dhall seperately until it is light brown in color. Fry chillies, methi, jeera in little oil. Now grind the fried ingrediants with coconut to form a coarse paste. Boil the amte/pineapple if using fresh in water and salt until done. Since i used canned pineapple i skipped the boiling and also used less jaggery for the gojju. Now add the coconut paste, jaggery and salt as required. The gojju taste must be sweet , sour and spicy taste. The sourness comes from Amte kayi. Raw mangoes can also be used in place of Amte/bibal. Preparing bitter guard gojju this way, the bitterness of bitterguard is neutralised by sourness of the mango and adds a very nice taste with an amout of jaggery.